Recipe of Ultimate Spicy Collard Kimchi/lacto-fermentation

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spicy collard kimchi/lacto-fermentation. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Spicy Collard Kimchi/lacto-fermentation is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Spicy Collard Kimchi/lacto-fermentation is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have spicy collard kimchi/lacto-fermentation using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Collard Kimchi/lacto-fermentation:

1. Get For salt brining
2. Make ready 2 lbs Organic Collard green
3. Take 1 Cup filtered water
4. Get 1/4 cup Fine Sea salt
5. Get For paste making
6. Prepare 1/2 cup Julianned carrots
7. Get 1/2 head garlic, minced
8. Make ready 1 green onion, optional
9. Prepare 1/4 cup Korean hot pepper flakes
10. Make ready 1/4 cup fish sauce
11. Prepare 1 Tsp non-refined sugar or honey

Instructions to make Spicy Collard Kimchi/lacto-fermentation:

1. Rinse collard green under cold running tap water to remove soil. Cut collard in to 1/2 inch lengthwise and set aside in a big bowl.
2. Dissolve 1/4cup of salt in 1 cup of filtered water. Pour it onto the collard green. Mix it by hands and allow it to sit for 40 to 2 hours depends on the texture of the leaves. Salt brining is very important. Turn the vegetables every 10 or 30 minutes. In the end, the leaves should be withered and reduce in volume by 40%.
3. In a separate basin that has been filled with water, dump all salted collard in and wash the vegetable vigorously for 30 seconds. Transfer all vegetable into a colander. Repeat washing 2 times (total 3 times). This step removes excessive salt and dirt that hidden between leaves. After the last wash, dry the vegetable in the colander or by squeezing out excessive water with hands.
4. Make the paste in a mixing bowl by adding minced garlic, Julianned carrots, hot pepper flakes into 1/4 cup of fish sauce. Mix the paste well and add it all to the vegetable. Mix well by hands and place the vegetable in glass jar or earthware. Firmly press down the vegetables to avoid air gaps in between layers. Allow them to sit in room temperature for 24 hours before store them in the fridge. Eat right after they start to turn sour.

So that’s going to wrap this up with this special food spicy collard kimchi/lacto-fermentation recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!